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Pork and cider casserole

Pork and cider casserole

‘This dish stays true to the origins of Harts Barn, where Gloucester Old Spot pigs are reared and cider is made on site, using apples picked from our heritage orchards,’ says Yvette Farrell of Harts Barn Cookery School in the Forest of Dean.

Serves 6

Method

1. Preheat the oven to 170˚c/gas 3.

2. Heat a large saucepan over a medium heat. Add half of the butter and melt.

3. Add the cubed pork and fry for 10 minutes until golden brown, stirring from time to time.

4. Heat a frying pan until hot and dry fry the bacon until crisp. Remove and keep to one side.

5. Add the rest of the butter and fry the onion, celery and shallots in the same pan until slightly soft.

6. Place all the vegetables, bacon and pork into the saucepan. Add the cider and stock, bring to a gentle simmer then transfer to a casserole dish.

7. Cover with a tight fitting lid and place in the oven.

8. Cook for 2 hours or until the pork is tender. Check from time to time to make sure the liquid hasn’t dried out. When cooked remove from the oven.

9. Mix the cornflour with the water to form a thick paste. Add the paste plus the mustard, tarragon and crème fraîche to the casserole dish and stir thoroughly.

10. Gently cook on the stove top until the sauce has thickened slightly and serve.

Harts Barn Cookery School, Monmouth Road, Longhope, Gloucestershire, GL17 0QD.
Tel. 01452 830954.
www.hartsbarncookeryschool.co.uk

ingredients

  • Butter  55g
  • Shoulder of pork  1.2kg, cubed
  • Thick streaky bacon  200g, roughly chopped
  • Onion 1, chopped
  • Celery sticks 2, roughly chopped
  • Shallots 12, peeled
  • Dry cider 350ml
  • Chicken stock 350ml
  • Cornflour 2 tbsp
  • Water 2 tbsp
  • Wholegrain mustard 3 tbsp
  • Tarragon leaves 3 tbsp, chopped
  • Crème fraîche 125ml

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